Candied Apples
Contributed by: Wendy Kennedy of Canadian Country Gifts
Candied apples - carnivals, fairs, fall, Halloween. They bring back all sorts of childhood memories. You can make them at home and your kids or grandkids will love making them with you. You may not love the mess but I bet that's not the part they'll remember!
Red Candied Apples
- 8 Firm red apples
- 8 wooden sticks (washed popsicle sticks work great!)
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 1 cup water
- 1/4 tsp. cinnamon
- 1/4 tsp. red food coloring
Wash and dry your apples (make sure they are firm, unbruised
apples). Remove the stem. Insert a wooden stick where the
stem was. Grease a cookie sheet to set dipped apples on.
Put sugar, syrup and water in a pot. Heat and stir to dissolve.
Boil without stirring until liquid is 300F (150C) on your candy
thermometer. At this temperature a drop of syrup in cold water
will separate into brittle threads. Remove from heat.
Mix in cinnamon and food coloring. Dip apples in syrup. Drain
over saucepan. Set on cookie sheet. If the syrup starts to
harden reheat it. Let apples cool before eating!!
Caramel Apples
- 8 firm apples
- 8 wooden sticks
- 1 1/3 cups evaporated milk
- 1/2 cup light corn syrup
- 2 cups granulated sugar
- 1 tbs.. butter or margarine
- 1 tsp. vanilla
Wash & dry apples. Remove stems. Insert wooden stick where
stem was.
Put milk, syrup, and sugar into pot. Heat and stir to dissolve sugar.
Boil, stirring continually, until soft ball stage (240F or 115C).
Soft ball stage is when a drop in cold water forms a soft ball.
Remove from heat.
Add butter and vanilla. Dip apples. Let excess caramel drip off
over pan before setting on a greased cookie sheet. Reheat caramel
if it starts to thicken. Let cool before eating.
Wendy owns and operates www.CanadianCountryGifts.com
Sign up for her free biweekly newsletter by sending an email to ccg-request@newsletter.cndcountrygifts.com with `sub' as the subject.
Share On Twitter
